| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278218 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
Analysis of experimental data yielded correlations between the powder properties and the variable operating conditions. Regression analysis was used to fit mathematical models to the data of each of the powder properties evaluated. Comparisons between the moisture content, the bulk density, and the solubility of powders produced by the two drying systems proved that the use of dehumidified air, promoting rapid particulate skin formation, decreased powder moisture content and increased powder bulk density and solubility. The modified spray drying system proved advantageous over the standard laboratory spray dryer. Preliminary air dehumidification improved not only product recovery, but, also product properties.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Athanasia M. Goula, Konstantinos G. Adamopoulos,